Mix the butter with salt, pepper, cumin powder, crushed garlic, finely chopped basil and parsley.
Cut the meat into thin slices and beat lightly. Place on an aluminum foil and spread the flavored butter on top. Roll with foil and catch the roll with toothpicks or tie with string. Put 2-3 tablespoons of oil in a tray, place the roll, cover with aluminum foil and put in the oven. After 40 minutes, remove the foil and leave for another 15-20 minutes, to brown the roll.
Mix the cream with the mayonnaise and add to taste: salt, fresh mint and finely chopped green parsley.
When serving, remove the toothpicks or string, cut rolls slices and place on the plate next to mint sauce.
Natural mint syrup without dyes recipe step by step
Natural mint syrup without dyes recipe step by step. Mint flavored syrup, simple and quick recipe, without dyes or preservatives. How to make homemade syrup? A healthy and tasty natural mint leaf syrup, perfect for hot summer days. How to make mint syrup?
In summer it is very pleasant to prepare a glass of cold homemade syrup with ice cubes. In particular, this mint syrup is extremely refreshing and invigorating. It is not bright green because it does not contain dyes! This is what a homemade natural mint syrup looks like.
For several years now, my mint has been growing a lot in the garden and it is expanding every year. It became such a big bush that I ended up lying all year. Mint has been known since antiquity for its healing properties, becoming one of the best known medicinal plants. The most common is made mint tea from dried leaves but also syrups, liqueur or lemonade.
In the summer I often make ice cubes in which I also put mint or lemonade leaves with a lot of mint, with or without ginger & # 8211 see the recipe here.
We also have a After Eight cake with mint cream and chocolate & # 8211 an extremely fine combination & # 8211 see the recipe here.
Garden or forest mint can be harvested throughout the summer and this wonderful syrup can be prepared from fresh leaves. From these quantities results approx. 1 liter of mint syrup (in the pictures you can see half a portion). The syrup is concentrated and diluted with water when we consume it.
Wellington beef is a special recipe whose origin is still disputed by the English and French. However, its origin is less important, but the end result is crucial. Because it is a more complex recipe, I will present it in 5 steps as follows:
Step 1 - Mushrooms, Onions and Garlic Mushrooms
Chop the onion and garlic (washed and cleaned) (with a knife or food processor). Add thyme (quantity according to preference) Heat a pan in which you put a cube of butter and approx. 2 teaspoons olive oil. Cook the mixture over medium heat until almost all the liquid has evaporated. Add salt, pepper and leave to cool.
Beef is greased with olive oil, salted and peppered. Brown over high heat on all sides and leave to cool. When it reaches a decent temperature in order to be reached, it is spread everywhere with Dijon Mustard.
The simplest option is with plastic wrap, but of course you can try in any other way. So, on a plastic sheet, arrange the slices of prosciutto (so as to form a "parallelepiped" :) which can cover the entire muscle). A layer of Step 1 "Mushrooms, Onions and Garlic" is spread evenly over the ham. The muscle is rolled in the composition described above, folded in foil and left in the refrigerator (min 10 minutes).
The puff pastry is spread with the foil (about 1/2 of the initial thickness, the "Assembly" (of course without the plastic foil :)) is wrapped in dough and the edges are folded inside. Prick the top of the dough with a fork (so that the steam can come out).
Oven, 220 degrees Celsius. Tray, baking paper. Place the "arrangement" in the pan, grease with beaten egg and leave in the oven for about 40 minutes (the dough should be golden).
After removing the Wellington beef muscle from the oven, leave it to cool for 10 minutes and cut thick slices (3-4 cm). Extra options: Baked potatoes, green pepper sauce. Other recommended beef recipes:
How to prepare minced meat sauce with tomatoes for pasta?
I chose a roomy pan that I incised well, without oil. I said that if we have fatty meat (pork) we don't need extra oil. If we use lean meat we will have to put 1-2 tablespoons of oil in the pan. I put the minced meat in the hot pan and I sautéed it for about 6-8 minutes on high heat, always opening the lumps with a spatula. I waited until the meat was lightly browned and developed a pleasant aroma. I still haven't added salt and pepper!
For best results, choose a large pan or fry the meat in several rounds. We don't want her to sit on the pile and foam, to whiten.
I reduced the flame to medium and added chopped onion and crushed garlic over the meat. I now added salt, freshly ground black pepper as well as basil and oregano (I had dried). If you have mushrooms or diced bacon, you can now put them in the pan to harden a bit.
I left everything to harden for 2-3 minutes and poured the glass of red wine. What flavors! I increased the flame a little to accelerate the evaporation of alcohol and I added canned tomatoes. I rinsed the can with 200 ml of warm water and poured it over the sauce. You need some liquid to boil the minced meat.
Foodblogger at Savori Urbane. #savoriurbane
How much is a minced meat sauce boiled with tomatoes and garlic for pasta?
If the classic bolognese sauce is boiled for 3-4 hours on low heat (being made of beef), this pork or chicken sauce is boiled in 40-50 minutes, also over low heat, stirring occasionally in it. Be careful, sprinkle! I cover the pan with a splash lid. The sauce should drop and bind and the meat should be tender, easy to chew. If we pull the spatula with the spatula, there must remain lines. If they are covered immediately, it means that the sauce is too liquid and that it still needs to be shaken and concentrated. For me it lasted approx. 50 minutes.
Bridge: if the tomatoes are very sour you can correct the acidity of the sauce now, at the end, by adding a pinch of sugar. Immediately the thing changes and the sauce is perfectly balanced.
We don't make pasta with sauce puddles! A thin sauce does not even adhere to the surface of the pasta.
Of course, while the sauce is boiling, we have time to take care of the pasta. About halfway through the cooking time of the sauce (after about 30 minutes) I boiled a pot with 3 & # 8211 4 L of water and 2 teaspoons of salt. Pasta needs salt during cooking to have a pleasant taste. I chose some pens that I boiled exactly as it says on the package (it said 11 minutes to me). Timing is crucial when making pasta and it is very important that the sauce is ready before pasta, not the other way around! The sauce can be reheated at any time while the cooked pasta is NOT!
Another bridge: keep 1-2 tablespoons of the water in which the pasta was boiled to match the final consistency of the preparation.
I drained the cooked pasta al dente (not & # 8222all dente & # 8221 or & # 8222aldente & # 8221 as I saw it written around us) and passed them directly into the pan with the hot sauce (pulled from the fire!).
I gently shake the pan (you can mix gently with a spatula) so that all the pasta is well covered by the sauce. Hot pasta absorbs the sauces like a sponge and if you see that you run out of sauce in the pan you can add 1 polish from the hot water in which they cooked the pasta. It will be absorbed in a few minutes!
You can also add a tablespoon of grated Parmesan cheese directly to the pan, just before serving. The sauce will thicken and dress the pasta nicely.
Preparation for the meat meatball recipe
The oven is preheated to 180 degrees Celsius.
Finely chop the onion, beat the egg as for the omelet, put the cheese on the small grater and crush the garlic.
Take a large bowl and put the minced beef, grated cheese, breadcrumbs, crushed garlic, finely chopped onion, beaten egg and orchid sauce.
Season with oregano, thyme, basil, salt and pepper and mix well by hand. Knead the composition until the ingredients are evenly spread through it.
Beef is good to have a low fat content because when heated it comes out. It is ideal to use chopped antricot or a beef neck.
It is also not good to be completely fat-free because it helps not to overcook the meat. If it has no fat at all, add another 50 ml of milk to the composition.
Take a cake tray and put the composition in a single layer. Press well and level with a spoon.
Tip: to make it easier to remove from the tray, it can be lined with baking paper and then with aluminum foil.
Meatloaf glaze - meat roll
The ketchup is mixed with the sugar and the orchid sauce until it becomes a homogeneous composition. Spread on top of the meat with a spoon or kitchen brush.
after this step you can put it in the fridge and cook it the next day or even in the freezer with the tray (but it must be covered) and keep it for a longer period. Before cooking it must reach room temperature.
Keep in the oven for 50 minutes and after removing, let it cool for 10 minutes before cutting.
The recipe and the photos belong to Maria Pintean and participate with this recipe in the Great Winter Contest 2019: cook and win
How to prepare meat roll
Boil 3 eggs and peel.
Put the two types of minced meat in a bowl, add onion, parsley, eggs, salt, pepper, chilli, crushed garlic, breadcrumbs and mix until a homogeneous composition is obtained.
Sprinkle the sheets with a little flour and straighten them with the shit.
It is placed on the sheet of paper half of the amount of composition giving it the shape of a roll. Put the 3 boiled eggs on top and then add the rest of the composition.
Grease the dough with beaten egg all around and cover with the second sheet of dough, pressing lightly.
Remove the excess and model on the edges as seen in the video.
Grease with egg, and bake in the preheated oven at 180C for 75 minutes.
Allow to cool slightly and portion as desired.
If the meat roll in the foil is consumed as an appetizer, then it is portioned after it has cooled.
In both variants it is just as delicious !!
I leave you two more recommendations for the Easter meal !!
- Beet salad
- Lamb tripe
Have fun and happy holidays !!
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Homemade burger with beef and cheese & # 8211 classic and simple recipe
Homemade burger with beef and cheese & # 8211 classic and simple recipe. How to make meatball burger from pure minced beef in the classic version, without spices? Beef burger recipe with homemade buns, topping and sauces according to your preferences. Homemade burger recipes. Beef recipes.
Summer is a pleasure to make homemade burgers! Especially if we grill them outdoors. The beef burger meatball should be juicy, brown but with a pink (medium) center. This preserves the taste and flavor of the meat.
Here's a beef cheeseburger with remoulade sauce and onion jam & # 8211 whole and in section & # 8211 the recipe here.
As for the name hamburger, here's what the dex says:
So it is not written hamburgher in hamburger. The notion of burger is not even passed in the right. The name is related to the city of Hamburg in Germany and is not related to harness (ham in lb. English) as some believe.
Because I wanted to get a red but juicy meatball (not a gray and dry stew) I followed the basic rules that apply when cooking beef: short frying, per minute, high temperature, seasoning only in the second stage of baking. The salt removes water from the tissues and strengthens the meat. Yes, there is also this version of seasoning burgers only after they are turned on the grill or in the pan. As an idea, purists do not put onions, garlic, chili, spicy sauces or herbs in beef burgers! I call them "meatballs" those that contain thyme, garlic, oregano, etc. These are allowed for chicken, turkey or salmon burgers & # 8211 where the meat is tender and needs some help.
The sauces that go well with a beef burger are: mayonnaise (here), the classic homemade ketchup (here), the sauce is soaked (here), tartar sauce (here), ranch sauce (here) or blue cheese sauce (here).
A hamburger meatball should weigh around 125 g. If it is too thin (flat) it comes out very dry and if it is too thick it does not penetrate, respectively it is hard to eat. At 125 g each meatball had a diameter of about 10 cm.
To assemble these burgers I used homemade buns that I made the same day and whose recipe you can find here.
Before we start frying, we make sure that the buns, sauces and topping are ready. From 500 g of minced beef you will get 4 meatballs for homemade hamburger
Articles in category: Calf
The veal is tender and tasty, it is easy to prepare, it can be seasoned to your liking, and the veal steaks are among the most consumed in the restaurant and beyond. You can find here different dishes with veal, we invite you to prepare them.
Recipe of the day: Veal soup with tomatoes
Veal soup with tomatoes from: water, veal, rice, potatoes, tomatoes, onions, garlic, olive oil, tomato sauce, salt, pepper, parsley. Ingredients: 3 l water 1 kg veal 1/3 cup rice 2 diced potatoes 2 tomatoes 1 chopped onion 3 cloves chopped garlic 1 tablespoon olive oil 4 [& hellip]
Veal anchovies in lemon sauce
Veal entrees in lemon sauce from: veal entrees, butter, bacon, lemon, flour, white, parsley, salt, pepper. Ingredients: 4 bone-in veal ribs 4 tablespoons butter 8 slices bacon 2 lemons 2-3 tablespoons flour 1 tablespoon white wine 1 bunch parsley salt white pepper Preparation: [& hellip]
Veal fillets in white wine sauce
Veal fillets in white wine sauce from: veal fillets, foie gras, bread, pork puree, rosemary, thyme, salt, onion, garlic, white wine, butter, pepper. Ingredients: 1 veal fillets 200 g foie gras 100 g lean minced veal 200 g peasant bread 1 clove garlic 1 pork lard [& hellip]
Veal fillets in foie gras
Veal fillets in foil from: foil, peppers, veal fillets, salt, pepper, spinach, pork fillets, bacon, egg. Ingredients: 450 g frozen foil 5 bell peppers 500 g veal fillets salt pepper 500 g spinach leaves 1 kg pork fillets 2 tablespoons melted butter 100 g bacon 1 egg yolk [& hellip]
Veal leg on a vegetable tray
Veal leg on a tray with vegetables from: veal leg, celery, carrots, zucchini, eggplant, bell peppers, oil, water, salt, pepper. Ingredients: 500 g veal pulp 1 celery stalk 2 carrots 1 zucchini 1 eggplant 2 bell peppers 150 ml oil 1 glass water salt pepper Preparation: Cut a carrot and [& hellip]
Scented veal chops
Aromatic veal chops from: veal chop, olive oil, salt, pepper. Ingredients: 700 g veal chop olive oil salt pepper Preparation: Grill the chops on a wood grill for 5-6 minutes on each side. Season with salt and pepper to taste. Bring the hot steak to the table, [& hellip]
Grilled veal muscles with vegetables
Grilled veal muscles with vegetables from: veal muscles, eggplant, tomatoes, olive oil, lemon, salt, pepper, parsley, mint. Ingredients: 4 slices of veal muscle 1 eggplant 2 tomatoes 60 ml olive oil 1 lemon salt freshly ground black pepper 2 tablespoons green parsley, freshly chopped 2 tablespoons fresh mint, chopped [& hellip]
Veal ribs baked with wine
Baked veal ribs with wine from: veal ribs, onion, breadcrumbs, wine, cheese, oil, salt, pepper. Ingredients: 8 veal ribs 2 onions 100 cheese 1 tablespoon breadcrumbs 1 glass white wine (200 ml) oil salt pepper butter Preparation: Onions, cleaned and washed, finely chop and sauté in oil [& hellip]
Veal rolls with ham
Veal rolls with ham from: veal muscles, ham, oil, cheese, salt, pepper. Ingredients: 4 slices veal muscles 4 slices raw raw ham 100 g cheese 2 tablespoons oil salt pepper Preparation: Beat the veal with a hammer of schnitzels to stretch and thin it, then grease it [& hellip]
Veal fillets in crust
Veal fillets in crust from: flour, salt, pepper, egg, breadcrumbs, veal fillets, peanut oil, rice, oil, onion, garlic, carrot, curry, chicken soup, honey, soy sauce, bay leaf, garam masala. Ingredients: 100 g flour salt and pepper 1 egg, beaten 100 g breadcrumbs 2 pieces veal fillets 100 ml peanut oil [& hellip]
Veal fillets with sauce
Veal fillets with sauce from: flour, salt, pepper, egg, breadcrumbs, veal fillets, peanut oil, oil, onion, garlic, carrot, curry, chicken soup, honey, soy sauce, bay leaf, garam masala. Ingredients: 100 g flour salt and pepper 1 egg, beaten 100 g breadcrumbs 2 fillets of veal 100 ml peanut oil Ingredients for [& hellip]
Veal escalope with sour cream sauce
Veal escalope with sour cream sauce from: flour, veal escalope, oil, onion, mushrooms, sherry, sour cream, tarragon, salt, pepper. Ingredients: 1 tablespoon flour 4 pieces veal escalope 2 tablespoons oil 1 onion, chopped 150 g mushrooms 2 tablespoons sherry 200 ml sour cream 2 teaspoons tarragon salt and pepper Preparation: Season with flour [& hellip]
Baked veal ribs
Baked veal ribs from: veal ribs, onion, breadcrumbs, wine, cheese, oil, salt, pepper. Ingredients: 8 veal ribs 2 onions 100 cheese 1 tablespoon breadcrumbs 1 glass white wine (200 ml) oil salt pepper butter Preparation: Onions, cleaned and washed, finely chop and fry in oil in a [& hellip]
Veal with tuna sauce
Veal with tuna sauce from: veal muscles, carrots, celery, onion, parsley, salt, pepper, tuna in oil, mayonnaise, anchovy fillets, lemon and capers. Ingredients: 500 g veal muscle two carrots a bunch of celery an onion a parsley root salt and pepper For tuna sauce: 150 g tuna in oil [& hellip]
Veal cutlet in lemon sauce
Veal chop in lemon sauce from: veal chops, carrots, celery, onion, lemon, butter, water, salt and pepper. Ingredients: 4 veal chops 600 g carrots 2 stalks of celery 2 small onions a lemon 40 g butter 100 ml water salt and pepper Preparation: Grate through a large grater [& hellip]
Calf on a tray with oranges
Veal on the tray with oranges from: veal breast, onion, orange, fruit juice, tomatoes, vegetable soup, assorted greens, garlic, parsley, salt and pepper. Ingredients: 800 g boneless veal breast 2 onions 1 orange juice from 1 pink grapefruit 3 large tomatoes 40 cl vegetable soup 1 bunch of assorted greens [& hellip]
Veal steak with wine
Veal steak with wine from: veal chop, salt, pepper, olive oil, wine, green onions, egg, mustard, butter, mushrooms. Ingredients: 600-800 g veal chop salt pepper 100 ml olive oil 100 ml wine 3 green onions 1 egg 1 teaspoon mustard 1 teaspoon butter mushrooms Preparation: Cut the chops [& hellip]
Veal steak with natural carrots and wine
Veal steak with natural carrots and wine from: veal anthills, broth, red wine, salt, pepper, thyme, marjoram, hot paprika, potatoes and carrots. Ingredients: 4-5 antricoate veal broth red wine salt pepper thyme marjoram paprika 4-5 potatoes 1-2 carrots Preparation: Wash the antricoat and sprinkle with salt and pepper. In a [& hellip]
Veal in caper sauce
Veal in capers sauce from: veal leg, wine, carrot, celery, parsley, bay leaves, sage, tuna, anchovies, eggs, lemon juice, capers, oil, salt, pepper, lemon, capers, arugula, celery . Ingredients: 500 g veal leg 250 ml dry white wine 1 carrot 4 celery strands 1 parsley root peeled and cut in half 1 bay leaf 1 leaf [& hellip]
Veal steak from: veal chop, salt, pepper, olive oil, wine, green onions, egg, mustard, butter, mushrooms. Ingredients: 600-800 g veal chop salt pepper 100 ml olive oil 100 ml wine 3 green onions 1 egg 1 teaspoon mustard 1 teaspoon butter mushrooms Preparation: Cut the chops into slices [& hellip]
Calf steak with natural carrots
Veal steak with natural carrots from: veal anthills, broth, red wine, salt, pepper, thyme, marjoram, hot paprika, potatoes and carrots. Ingredients: 4-5 antricoate veal broth red wine salt pepper thyme marjoram paprika 4-5 potatoes 1-2 carrots Preparation: Wash the antricoat and sprinkle with salt and pepper. In a [& hellip]
Veal with caper sauce
Veal with caper sauce from: veal leg, wine, carrot, celery, parsley root, bay leaves, sage, tuna, anchovies, eggs, lemon juice, capers, olive oil, salt, pepper, lemon slices , capers, arugula, celery leaves. Ingredients: 500 g veal pulp 250 ml dry white wine 1 carrot 4 strands celery 1 cleaned and chopped parsley root [& hellip]
Veal steak with hazelnuts
Veal steak with hazelnuts from: veal pulp, butter, hazelnuts, rosemary, wine, salt, pepper. Ingredients: 800 g veal pulp a packet of butter 200 g ground hazelnuts a tablespoon rosemary 2 sprigs rosemary 200 ml white wine salt pepper Preparation: Cut the meat to obtain a smooth sheet. [& hellip]
Veal muscles with asparagus
Veal muscles with asparagus from: veal muscle, sesame oil, asparagus, broccoli, noodles, ginger, garlic, salt, peanut oil, rice wine, water, chili sauce, soy sauce, sugar. Ingredients: 500 g veal muscle 3 tablespoons sesame oil 1 bunch green asparagus 250 g broccoli 300 g rice noodles 3-4 cm peeled ginger root 2 cloves garlic [& hellip]
Veal with green beans and sauce
Veal with green beans and sauce from: veal breast, butter, green beans, onion, flour, tomato juice, vegetable soup, dill, salt, pepper. Ingredients: 600 g veal breast 100 g butter 500 g green beans 3 onions 1 tablespoon flour 4 tablespoons tomato juice 1.5 l vegetable soup 1 link dill [& hellip]
Stuffed veal roll
Veal roll stuffed with: veal pulp, mushrooms, onions, oil, butter, wine, thyme, rosemary, salt, pepper. Ingredients: a piece of veal leg 1.2 kg 500 g fresh mushrooms 2 onions 2 tablespoons oil 100 g butter 200 ml white wine parsley a powder rosemary thyme a powder salt a powder pepper Mod [& hellip]
Veal roll stuffed with mushrooms
Veal roll stuffed with mushrooms from: veal pulp, mushrooms, onions, oil, butter, wine, thyme, rosemary, salt, pepper. Ingredients: a piece of veal leg 500 g mushrooms 2 onions 2 tablespoons oil 100 g butter 200 ml white wine parsley a powder rosemary thyme a powder salt a powder pepper Preparation: Meat [& hellip]
Calf with carrots
Veal with carrots from: veal, carrots, onions, tomato juice, salt, pepper, oil. Ingredients: 500 g veal 4 carrots an onion 250 ml tomato juice 2 bay leaves a teaspoon peppercorns 2 tablespoons oil ground pepper salt Preparation: Fry the meat in oil until [& hellip]
Pigeons stuffed with veal
Pigeons stuffed with veal from: pigeons, minced veal, buns, egg, onion, butter, parsley, salt and pepper. Ingredients: 5 pigeons 250 g minced veal 2 buns 1 egg 1 small onion 2 tablespoons butter green parsley salt and pepper to taste Preparation: Prepare a liver filling [& hellip]
Veal goulash with bacon
Veal goulash with bacon from: veal pulp, bacon, peppers, onions, broth, salt, pepper, oil. Ingredients: thin slices veal leg 1 green pepper 1 red pepper 1 onion slices bacon salt and pepper broth spice for goulash pasta oil Preparation: Cut the veal into slices while frozen, [& hellip]
Stew with veal leg
Stew with veal pulp from: veal pulp, bacon, peppers, onions, broth, salt, pepper, oil. Ingredients: veal leg 1 green pepper 1 red pepper 1 onion bacon salt and pepper broth oil Preparation: Cut the veal into slices, then beat each slice with a hammer. Wash and [& hellip]
Veal on a tray with rosemary
Veal in a tray with rosemary from: veal pulp, onion, celery, carrot, garlic, rosemary, paprika, salt. Ingredients: 1 kg veal leg 1 onion 1 celery 1 carrot 1 head of garlic 1 sprig of rosemary 1 teaspoon paprika 1 teaspoon paprika salt and pepper Preparation: Peel the meat, a [& hellip]
Bacon meat roll
Bacon meat roll is a roll that is suitable for special occasions, especially for holidays, Christmas, New Year's Eve, Easter. It is very good in taste, but also in appearance. You will definitely impress your guests or family with this Bacon Meat Roll.
Ingredient Bacon meat roll:
16 slices of bacon cut lengthwise (the longer they are, the easier it is to make the braid),
400 g minced meat,
400 g cheese,
4 cloves of garlic,
salt, pepper to taste,
Other Ingredients Bacon Meat Roll:
boia iute (chili),
2 tablespoons honey,
3 tablespoons soy sauce,
Preparation of bacon meat roll:
Mix the minced meat with the crushed garlic cloves, the 2 raw eggs, the chopped green parsley, and season with salt and pepper to taste.
We break two larger pieces of aluminum foil on which we will place vertically 4 slices of bacon as in image 1.
We start to move between the 4 slices horizontally a fifth bacon slice passing under slice 1, then we pass over slice 2, and under slice 3, and finally we pass over slice 4.
With the sixth slice of bacon we start to pass over slice 1, then under slice 2, over slice 3 and under slice 4.
With slice 7 proceed as at the fifth slice, and at slice 8 proceed as for slice 6.
We make another identical braid with the remaining 8 slices of bacon as we did in the first one.
Season in abundance the braids with salt and chili (hot paprika) and season the minced meat seasoned on time, divide the two braids equally, in fact we spread it over the seasoned braids as in image 2. Place the grated cheese on top of the layer of meat.
With the help of the aluminum foil we roll the mince until we reach the edge of the braid (image 3) then roll it in such a way as to close the filling in the bacon braid (iimage 4) making sure that the joint between the two edges of the braid reaches below. Close the ends of the foil to hold the roll (s) tightly, place them in the tray and pour enough water to reach the middle of the rolls.
Put the roll tray in the preheated oven for about 40 minutes. Remove the tray from the oven, then unwrap the rolls from the foil carefully (I just opened the foil, still leaving it under the roll) and grease them with the next one. mixture :
In a bowl mix 2 tablespoons honey, 3 tablespoons soy and season with 1/2 teaspoon paprika (chili) and 1 teaspoon salt.
With this mixture, grease the surface and the sides of the rolls well and put them back in the oven until they brown nicely.
Remove from the oven, slice and serve with mashed potatoes or other garnishes you prefer.
How to make an onion stew with veal and garlic & # 8211 Transylvanian recipe?
How do we cook veal in a multicooker, classic pot or under pressure (kukta)?
In a saucepan I heated the oil, added the cumin seeds and hardened them until they started to sauté. This method develops the pleasant aroma of cumin.
Then I added the marinated meat in equal cubes.
Finally I put the onion and grated carrot (I put the garlic at the end).
I stirred and waited until they browned slightly, about 30 minutes. I cooked in a Heinner multicooker and used the stew function (30 minutes). If you use a classic pot, you will have to work over medium heat and stir from time to time so that nothing burns.
Roll with meat and peppers in puff pastry
Melt the butter in a pan, fry the onion and pepper until soft, for 5-7 minutes. Drain excess liquid.
The dough is divided into 8 equal parts and arranged in a shape or on a tray lined with baking paper.
Arrange the cheese alternately on the dough,
The last layer is cheese.
The edges of the dough stick to the center.
Bake the roll for 20-30 minutes,
until the dough is nicely browned.
While the roll is baking, mix all the sauce ingredients in a small bowl.